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These multi-colored carrots sprinkled with fragrant saffron couldn't be easier to make.
1 tablespoon sherry vinegar
1/4 teaspoon saffron threads
1 cup beer (Stella Artois)
3 cups water
4 bunches heirloom carrots, with tops (about 3 pounds)
3 tablespoons unsalted butter
2 teaspoons salt
1 teaspoon lemon zest
Finishing salt and freshly ground white pepper
Carrot tops for plating
In a small bowl combine sherry vinegar and saffron. Set aside.
Bring Stella Artois and 3 cups water to a boil in a heavy bottomed pot.
Cut off the carrot tops (reserving a few for plating) leaving 1/2-inch green stem.
Slice carrots into 1-inch pieces.
Add carrots and a pinch of salt to pot, cover and boil carrots until just al dente.
Drain into a colander
Return carrots to pot.
Reduce the heat to low.
Immediately add butter, saffron, and sherry vinegar to carrots
Stir until carrots are coated in the sauce (about 1 minute)
Season with a sprinkle of finishing salt, and a few grinds of white pepper
Transfer to a platter.
Add 1/4 cup chopped carrot tops and stir to combine
Garnish with lemon zest
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